In a bowl mix the flour, granulated sugar, baking powder, add the eggs one by one. Stir the mixture, then add the softened butter into the dough. Flavour with lemon zest and rum.
Knead the dough until smooth texture and let rest into the fridge.
Heat up the oil in a big fryer.

Roll out the dough very thinly. Using a fluted wheel, cut the dough in rectangles or diamond. Fold the diamond bugne through one end into the slot as a necktie.

Dip the pieces of dough into the hot oil.

Once the bugnes rise to the surface and are golden brown, take them out and place them on a paper towel.